Classic Chewy Chocolate Crinkle Cookies

The chewiest, fudgiest, softest cookies in existence! These rich and decadent cookies are perfect for the holidays, but they’re basically brownies in cookie form that can be enjoyed any time. It’s Classic Chewy Chocolate Crinkle Cookies!Jump to Recipe

Here’s a quick way to keep me happy and busy: hand me a cookbook. Even better if it’s related to baked goods. I know I normally don’t share classic treats like this one. But, I do LOVE baking. And I thought with the holidays coming up, it’d be a great time to add an easy classic to the grand total of four desserts on the blog. Sometimes you have to bake for other people!!

This one comes straight from a BRAND NEW cookbook written by Miranda Couse, entitled Easy Homemade Cookie Cookbook. There are over 150 recipes for cookies, brownies, drop cookies, cut-out cookies, whoopie pies, and more. There aren’t even 150 recipes on my website yet, so I’m seriously impressed by this! In addition, Miranda is the creator of Cookie Dough & Oven Mitt, a food blog full of amazing looking treats for all occasions.

I decided to give the Chocolate Crinkle Cookies a try. They remind of these giant ones we served at the dining center where I worked in college. Totally delicious, but I never had actually made them before…

And guess what? They were ridiculously easy to make, and somehow even better tasting than I remembered. I get the feeling I’m going to try out more cookies from the cookbook! Here are some of the ones I want to try:

Lemon Crinkle Cookies

Root Beer Float Sandwich Cookies

Pumpkin Whoopie Pies

Coffee Shortbread Cookies

Pre-order the cookbook before October 31st, 2017 or purchase after that date HERE!

If cookies are off the table for you, but you still feeling like baking, these would be perfect for holiday gifts, parties, or just to grace your office break room.

Though I haven’t tested this theory, I think these cookies are kid-friendly to make too. The dough is a bit soft and will require gentle fingers for rolling in the powdered sugar, but otherwise it’s a fun and relatively easy to clean up activity. And it’s pretty cool to watch the cookies grow and crinkles form while they’re baking (it can’t be just me!).

Here’s how I would describe these cookies:Outside: Chocolatey, slightly crisp, deliciously sugary, and just a bit of crunch like you got the edge of the brownie.Inside: Fudgey, brownie, chewy cakey goodness contained within a perfect chocolate cookie shell. These cookies also make me forget how to form complete sentences.

Instructions

Preheat the oven to 350F. Line a cookie sheet with parchment paper.

In a medium mixing bowl, sift or whisk together the flour, cocoa powder, baking powder, and salt.

In a large mixing bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter, oil, and both sugars until light and creamy. This will take about 3 minutes if using an electric mixer or 5 to 6 minutes if creaming by hand. Add the eggs and vanilla, and beat until combined. Add the dry ingredients and beat on low speed or by hand until the dough comes together.

Put the confectioners’ sugar in a shallow bowl for rolling.

Using a medium (1 1⁄2-tablespoon) cookie scoop, scoop the dough into balls, drop them into the confectioners’ sugar, and roll to coat. Place the balls 2 inches apart on the prepared cookie sheet.

Bake for 12 to 13 minutes, until the cookies are cracked on top.

Let the cookies rest on the cookie sheets for 5 minutes before transferring them to wire racks to cool completely.

Equipment

Notes

Tip: You can roll the cookie dough first in granulated sugar and then in the confectioners’ sugar. This will help dry out the dough, giving your cookies even more of a cracked effect (photos show cookies rolled only in confectioners’ sugar).

Nutrition

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